Tahini Chicken with Bok Choy and Mango Salad

This was a staff fave in this October Cooking Light and I can see why, Super simple and quick to put together with amazing flavor. I grilled the chicken, basting it with the honey and tahini mixture, Chopped up the ingredients, mixed the dressing in the bottom of the bowl, threw everything in and sprinkled it with Cilantro. I really like the honey and tahini together because it tempers the bitterness that tahini sometimes has, and the mangoes were so good with it!

Serves 4 

3 T tahini

4 tsp honey

4 boneless, skinless chicken thighs

1 T canola oil

1/2 tsp kosher salt

1/4 tsp pepper

2 T toasted sesame oil

2 T rice vinegar

1 T soy sauce

4 c thinly sliced baby bok chop (I used regular bok choy)

2 c thinly sliced red cabbage

1 1/2 c chopped mango

fresh cilantro

1. Combine tahini and 1 T honey in a small bowl and whisk. Heat grill or grill pan over medium high. Rub chicken with canola oil and salt and pepper, grill 4-5 min per side until done. Brush with tahini mixture and grill 30 more sec per side. Remove from pan and cut into 1 in pieces.

2. Combine remaining 1 tsp honey, sesame oil, vinegar and soy sauce in a large bowl. Add bon chock cabbage and mango, toss to coat. Divide salad evenly among four bowls and garnish with cilantro leaves